How to Make Steak Au Poivre (Pepper Crusted Steak) | Cook Eat Repeat | Blackstone Griddles

Start with high-quality beef tenderloin (fillet) and set aside.

Crush black peppercorns in a plastic bag using a pot until medium coarse, ensuring a mix of sizes.

Season one side of the steak with kosher salt, then season the other side with salt and the crushed pepper.

Press the pepper side of the steak firmly into the crushed pepper to ensure it sticks.

Heat a Blackstone griddle to high heat and add a few tablespoons of olive oil.

Place the unpeppered side of the steak down on the griddle and sear for 3-4 minutes until a crust forms.

While the steak cooks, prepare the salad by slicing shallots thinly and setting aside.

Cut a lemon in half and a grapefruit in half, and prepare spring greens and watercress for the salad.

Combine the greens, shallots, and a pinch of salt in a bowl, then drizzle with olive oil and the juice of a whole lemon.

Add half of the grapefruit to the salad and toss everything together, ensuring a nice sheen from the olive oil.

Equipment Needed

Dietary

Allergens